Crunchy Split Pea Bites Recipes

CRUNCHY SPLIT PEA BITES

Crunchy Split Pea Bites image

Yield makes 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 cup dried green or yellow split peas
3 cups water
4 teaspoons sesame oil
4 teaspoons neutral-tasting oil, such as canola or safflower
Coarse salt

Steps:

Place split peas in a large bowl; add the water and cover bowl with plastic wrap. Let soak at room temperature until softened, 4 to 5 hours.
Drain split peas and thoroughly pat dry with paper towels. Heat a large skillet over medium-high and add 2 teaspoons of each type of oil. Add half the peas and cook, stirring frequently, until they begin to turn golden brown in spots and become crunchy, 6 to 8 minutes. Transfer to a paper towel-lined baking sheet. Season with 1/4 teaspoon salt (or to taste). Repeat with the remaining oil and peas. Let cool before serving. Peas may be kept for 3 days in an airtight container at room temperature.
(Per 1/4-cup serving)
Calories: 166
Saturated Fat: .7g
Unsaturated Fat: 5.4g
Cholesterol: 0mg
Carbohydrates: 20g
Protein: 8.1g
Sodium: 52mg
Fiber: 8.4g

CHICKPEA NIBBLES AND CRUNCHY SPLIT PEA BITES

Chickpea Nibbles and Crunchy Split Pea Bites image

Loaded with folate, iron, and B vitamins, chickpeas and split peas are also high in protein and fiber. Here they combine to make a satisfying mid-afternoon snack; you can also serve either of them as an easy hors d'oeuvre, alongside a bowl of olives.

Number Of Ingredients 11

Ingredients

1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons olive oil
Coarse salt
1 teaspoon chili powder
(makes 1 cup)
1 cup dried green or yellow split peas
3 cups water
4 teaspoons sesame oil
4 teaspoons neutral-tasting oil, such as canola or safflower
Coarse salt
(makes 1 1/2 cups)

Steps:

Preheat oven to 375°F. Pat chickpeas dry, then toss in a bowl with oil, 1/2 teaspoon salt (or to taste), and the chili powder. Spread in an even layer on a rimmed baking sheet, and bake until crunchy, stirring occasionally, 40 to 45 minutes. Let cool before serving. Peas may be kept in an airtight container for 3 days at room temperature.
Place split peas in a large bowl; add the water and cover bowl with plastic wrap. Let soak at room temperature until softened, 4 to 5 hours.
Drain split peas and thoroughly pat dry with paper towels. Heat a large skillet over medium-high and add 2 teaspoons of each type of oil. Add half the peas and cook, stirring frequently, until they begin to turn golden brown in spots and become crunchy, 6 to 8 minutes. Transfer to a paper towel-lined baking sheet. Season with 1/4 teaspoon salt (or to taste). Repeat with the remaining oil and peas. Let cool before serving. Peas may be kept for 3 days in an airtight container at room temperature.
CHICKPEA NIBBLES
(Per 1/4-cup serving)
Calories: 239
Saturated Fat: 1.3g
Unsaturated Fat: 7.9g
Cholesterol: 0mg
Carbohydrates: 29.5g
Protein: 9.5g
Sodium: 84mg
Fiber: 5.1g
CRUNCHY SPLIT PEA BITES
(Per 1/4-cup serving)
Calories: 166
Saturated Fat: .7g
Unsaturated Fat: 5.4g
Cholesterol: 0mg
Carbohydrates: 20g
Protein: 8.1g
Sodium: 52mg
Fiber: 8.4g

SPLIT-PEA CRISPS

Split-Pea Crisps image

Get your crunch fix with these crisped split-peas that are a great afternoon snack.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 3

Ingredients

1 cup dried yellow split peas
3 cups water
Oil

Steps:

Soak dried yellow split peas in 3 cups water for 4 1/2 hours. Drain and pat dry. Over medium-high heat, coat a large skillet with oil. Add half the peas; cook, stirring frequently, until golden brown and crunchy, 6 to 10 minutes. Season with salt. Repeat with remaining peas.

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